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I UNITE STATES *PATENT OFFICE.

THOMAS NORTON, OF DETROIT,MIGHIGAN, ASSIGNOR TO THOMAS A. JEBB, OFBUFFALO, NEW YORK.

. PROCESS OF MANUFACTURING- ,CRYSTALLIZED' GRAPE-SUGAR.

SPECIFICATION forming part of Letters Patent No. 285,654, datedSeptember 25, 1883.

Application filed April 6, 1883. (No specimens.)

To all whom it may concern:

Be it known that I, THOMAS NORTON, of the city of Detroit, in the countyof Wayne and State of Michigan, have invented a new and usefulImprovement in Processes of Manufacturing Grystallized Grape-Sugar, ofwhich the following is a specification.

The object of this invention is to produce in a simple and economicalmanner crystallized grape-sugar which has a pure flavor, and from whichthe unconverted starch, dextrine, and

other'impurities have been thoroughly re:

moved.

In practicing my invention a concentrated watery solution of grape-sugaris produced in any suitable or well-known manner, care being taken thatthe starch and dextrine are as completely or highly converted aspracticable. The watery solution of grape-sugar is drawn from thevacuumpan or other vessel in which it may be contained into an agitatingor mixing vessel, which is provided with a jacket or coil, by means ofwhich a cooling or heating agent can be supplied to said vessel atdesire.

The ordinary cooling apparatus which is employed in grape-sugarfactories for cooling the sugar or glucose after it leaves the vacu'um-pan to prepare it for the barrels, and which is provided with aninterior coil and surrounding-jacket through which water can becirculated, is well adapted to be used in this step of my process. Thehot watery solution of grape-sugar is drawn from the vacuum-pan or othervessel in which it is containedpreferably at a gravity of 41 to 42Bauminto this mixing or agitating vessel, and cooled therein underconstant agitation to a temperature of about 75 Fahrenheit, or until themass assumes the thick consistency with which it is ordinarily deliveredinto the barrels, or until it is almost ready to solidify. During thiscooling of the watery'solution of grape-sugar a small quantity ofcrystallized grape-sugarpreferably from one to one and a half per cent.is added to the charge in the mixing-vessel, and thoroughly incorporatedwith the solution in the same by an agitating or stirring device withwhich the mixing-vessel is provided. XVhenthe masshas reachedtheabove-described of the water contained in the same is driven off, andthe dextrineprepared to be separated from the grape-sugar. The hot sugaris now drawn from the agitating-vessel into pans, in

which it is permitted to cool and crystallize.

The pans are provided with perforated bot- 6o toms, in which theperforations can be opened and closed at will, either byowooden plugsinserted in the perforations, or by a slotted plate arranged 011 theunder side of the perforated bottom, and made adjustable, so that thetight portions of the slotted plate can be made to register with theperforations in the bottom, and thereby close the same, or be removedfrom the perforations and open the same, as desired. When the hot sugaris drawn into the pans, the perforations in the same are closed. Thesepans are placed in a room in which the temperature is maintained atabout to Fahrenheit. After three or four days a large portion of themass in 75 eachpan will be crystallized. The perforations in the bottomsof the pans are now opened, whereby the liquid contained in the pans isperinitted to drain off. This liquid consists of a watery solution ofdextrine, un- 80 crystallizable grape-sugar, and other soluble or liquidm atters or substances. The crystallized mass formed in the pansconsists of hydrate of grape-sugar of considerable purity, with a slightadmixture of the liquid which adheres to the crystals. The crystalscollect in spherical aggregations of greater or less size, which can beregulated by tilting or shaking the pans either by hand or machinery,the crystals being larger when the pans are not agio tated and smallerwhen the crystallization proceeds under agitation. After ten days thecrystallization of theentire mass in the pans is completed and theuncrystallizable liquid has drained off, so far as this is possible..The 9 5 liquid which escapes from the pans is returned to the converterand again subjected, either separately or with new material, to theusual processes of conversion, bleaching, and concentration, and thematerial resulting therefrom 10o ers or coating a certain amount ofliquid or uncrystallizable matter, which should be removed therefrom.This is best accomplished by placing each block of sugar upon a slab ofplaster-of-paris or other absorbent material, whereby the liquid orunerystallizable matter is extracted from the adjacent portion of theblock. By turning the latter on the slab from time to time, all of itsouter portions aresuccessively subjected to the action of the absorbentmaterial and freed from their uncrystallizable matter. The liquid whichhas been absorbed by the slabs can be recovered by steaming or soakingthe slabs. When all liquid or uncrystallizable matterrhas been extractedfrom the blocks of sugar, the latter may be crushed, cut, or otherwisecomminuted by means of a suitable machine. The reduced material may thenbe washed with cold water of a temperature as near to the freezing-pointas possible, whereby the crystals are freed from the adhering impuritieswithout becoming dissolved. The washed crystals may then be dried in avacuum-drier, centrifugal machine, or other suitable apparatus, and maybe separated according to different degrees of fineness by a revolvingreel covered with wiregauze, or any other suitable separator.

The yield of crystallized grapesugar produced by the above-describedprocess from the starchy matter of Indian corn or other grains,potatoes, roots, &c., is quite large, and the quality of the sugar, asto flavor and appearance, is very fine. The sugar so produced is quitedry, and does not become moist or adhesive upon exposure to theatmosphere.

This sugar is therefore especially adapted to be mixed with cane-sugarfor table use and other purposes.

Grape-sugar as heretofore commonly produced, whether crystallized orclose-grained, absorbs moisture either from the atmosphere or from thecanesugar with which it is mixed, whereby the. grape-sugar becomesadhesive and causes the entire mass to cohere, thereby rendering itunsalable.

The hydrate of grape-sugar is produced by.

my improved process in well-defined crystals, which closely approach thegranular character of the cane-sugar, and which, when mixed withcanesugar, form therewith a homogeneous compound, which will not changeits original character under ordinary conditions of heat and moisture,and which can therefore be shipped over long distances and be stored fora long time without deteriorating.

I claim as my invention- 1. The herein-described method of manufacturingcrystalline hydrate of grape-sugar, Which consists in preparing asolution of grapesugar at a low temperature, then increasing thetemperature of the solution until the grapesugar is melted, andthenpermitting the heated solution to cool and crystallize,substantially as set forth.

2. The herein-described process of manufacturing hydrate of grape-sugar,which consists in forming a concentrated solution of grape-sugar, thencooling said solution almost to solidification, then melting saidsolution by heating, and then permitting the heated solution to cool andcrystallize, substantially as set forth,

THOMAS NORTON.

\Vitnesses:

JNo. J. BONNER, CHAS. F. GEYER.

